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  • Grant Melton

Roasted Chicken on Bread

This is my take on a low-maintenance chicken dinner. The roasted chicken is succulent and juicy but the garlicky, buttery, charred bread is the best part. It's like Thanksgiving stuffing except way easier.

Olive oil

4 boneless, skin-on chicken breasts

2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons butter

2 lemons, halved

4 garlic cloves, smashed

4 to 6 thick slices of bread

A few sprigs of rosemary, thyme, sage and/or parsley or a combination of all three

Preheat to oven to 375°F.

Heat a large, cast-iron pan over medium-high heat. While the oil heats, season the chicken breasts with salt and pepper.

Place the chicken breasts skin-side down into the hot pan and cook until brown, about 3 minutes; flip and cook for a few minutes more. Remove the chicken to a plate and add the butter to the pan to melt. Once melted, add the smashed garlic and lemon halves, flat-side down. Place slices of bread into the pan to cover. Place chicken on top of the bread and place the whole herb sprigs on top of everything. Transfer pan to the oven and roast for 30 minutes, until chicken is cooked through.

Serve the chicken with a chunk of bread and a squeeze of roasted lemon.

This dish also lends itself well to chicken thighs or pork chops!

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